Make a sourdough sponge. Set aside 1 cup for the crock. Add the oil to the sponge and mix well. Put ½ all of the ingredients except the baking soda in a large food processor. Using the dough blade, blend everything. Slowly pour in ½ half of the sponge-oil mixture. When the dough is ready, form it into a ball and rub vegetable or olive oil on the outside of the ball. Place it in a greased bowl, cover with a towel and put it in the oven with the light on again. Repeat to make a second dough ball. Let the dough balls rise for 2-4 hours or until at least doubled.

Mix ¼ tsp of the baking soda in a tablespoon of warm water. Work it thoroughly in to the dough. Shape into a loaf. Place in a greased bread pan. Repeat for the second dough ball. Put in the oven to rise. When the dough is the right size for the pan, pull them out and heat the oven to 375^°. Bake for 50-60 minutes. Take it out of the pan and let it cool on a wire rack.